Enzymes are _______. 1)
A) permanently changed by the substrate
B) catalysts
C) made of protein
D) made of protein and catalysts
E) made of protein, catalysts and permanently changed by the substrate
made of protein and catalysts
The substance that the enzyme acts on is called its _______. 2)
A) monomer B) product C) substrate D) subunit
substrate
Amylase is secreted by _______. 3)
A) the small intestine B) the stomach
C) the salivary glands D) the large intestine
the salivary glands
Maltose is a _______. 4)
A) type of starch B) complex carbohydrate
C) monosaccharide D) disaccharide
disaccharide
Which of the following describes the effect of boiling and freezing? 5)
A) Freezing denatured the enzyme, but boiling had no effect.
B) Boiling and freezing both denatured amylase.
C) Boiling and freezing had no effect on amylase.
D) Boiling denatured the enzyme, but freezing had no effect.
Boiling denatured the enzyme, but freezing had no effect.
What does a strong IKI result indicate? 6)
A) Substrate is present. B) Amylase is working.
C) Amylase activity is optimal. D) Product of the reaction is present
Substrate is present.
The presence of reducing sugars _______. 7)
A) means that amylase has been denatured B) is detected using Benedict’s reagent
C) is detected using IKI D) means that the substrate is present
is detected using Benedict’s reagent
Which tubes demonstrated amylase activity with a small amount of reducing sugar produced? 8)
A) tubes 3 and 4 B) tubes 7 and 8 C) tubes 1 and 2 D) tubes 5 and 6
tubes 7 and 8
When using the Benedict’s assay, which color would indicate the most reducing sugar present? 9)
A) reddish brown B) orange C) blue D) green
reddish brown
IKI is used to test for the presence of _______. 10)
A) starch and protein
B) protein
C) cellulose
D) starch and cellulose
E) starch
starch and cellulose
Substrates are held in the active site by _______. 11)
A) hydrogen bonds
B) ionic bonds
C) hydrogen and covalent bonds
D) covalent bonds
E) hydrogen and ionic bonds
hydrogen and ionic bonds
What is the difference between cellulose and starch? 12)
A) Starch is a polysaccharide, but cellulose is not.
B) They are linked differently.
C) They are in different locations in the animal cell.
D) Cellulose is a polysaccharide, but starch is not.
They are linked differently.
The purpose of this activity was to look at the effect of _______. 13)
A) enzyme/substrate specificity B) pH on enzyme activity
C) temperature on enzyme activity
D) salt concentration on enzyme activity
enzyme/substrate specificity
Which of the following enzyme/substrate combinations is matched INCORRECTLY? 14)
A) cellulose — cellulase B) starch — amylase
C) peptides — peptidase D) All are matched correctly.
All are matched correctly
The cellulase in this experiment came from _______. 15)
A) an animal B) a plant C) fungi D) bacteria
bacteria
What did the results of tube 3 demonstrate? 16)
A) Amylase does not digest cellulose.
B) The amylase contained contaminating cellulase.
C) Peptidase digests peptides.
D) Cellulose is a substrate of amylase.
Amylase does not digest cellulose.
The building blocks for peptides are _______. 17)
A) nucleic and amino acids
B) amino acids
C) maltose
D) nucleic acids
E) glucose
amino acids
Pepsin is secreted by _______. 18)
A) chief cells B) salivary glands C) acinar cells D) goblet cells
chief cells
Pepsin is classified as _______. 19)
A) an enzyme and a peptidase
B) a substrate
C) an enzyme
D) a peptidase
E) an enzyme and a substrate
an enzyme and a peptidase
When BAPNA is hydrolyzed, it _______. 20)
A) complexes with starch B) changes from colorless to yellow
C) changes from yellow in color to colorless D) produces reducing sugar
changes from colorless to yellow
What occurred when pepsin was boiled? 21)
A) The enzyme didn’t work because the incubation temperature was too high.
B) It was inactivated.
C) Its activity increased.
D) The enzyme didn’t work because the pH was too low.
It was inactivated.
Pepsin is _______. 22)
A) a protein that digests protein
B) an enzyme that digests protein
C) a peptidase
D) a peptidase and an enzyme that digests protein
E) a peptidase, an enzyme that digests protein and a protein that digests protein
a peptidase, an enzyme that digests protein and a protein that digests protein
Which test tubes were used to determine the optimal pH for pepsin activity? 23)
A) tubes 2, 3, and 4 B) tubes 2, 5, and 6
C) tubes 4, 5, and 6 D) tubes 1, 2, and 3
tubes 2, 5, and 6
The optimal pH for pepsin activity is _______. 24)
A) 9
B) 7
C) 2
D) The activity was the same at a pH of 2, 7 and 9.
2
Triglycerides _______. 25)
A) are digested by lipase
B) are fats
C) dissolve poorly in water
D) are lipids
E) All of the above are true.
all of the above are true.
Adding bile to triglycerides _______. 26)
A) chemically modifies the triglycerides
B) increases the surface area of the triglycerides
C) digests triglycerides into monoglyceride and two fatty acids
D) causes them to clump
increases the surface area of the triglycerides
Which of following does NOT secrete a lipase? 27)
A) the salivary glands B) the small intestine
C) the stomach D) the pancreas
the small intestine
Prior to lipase digestion of triglycerides, the solution would be _______. 28)
A) more acidic and less alkaline B) more basic
C) less alkaline D) more acidic
more basic
Which test tubes were used to determine the optimal pH for lipase activity? 29)
A) tubes 2, 3, and 4 B) tubes 1, 2, and 3
C) tubes 2, 5, and 6 D) tubes 1, 5, and 6
tubes 1, 5, and 6
Which test tube had the highest lipase activity? 30)
A) tube 3
B) tube 1
C) tube 2
D) tube 4
tube 1
Why is gastric lipase NOT as active as pancreatic lipase? 31)
A) The pH of the stomach is too low.
B) No bile is present in the stomach.
C) The pH of the stomach is too high and no bile is present in the stomach.
D) The pH of the stomach is too low and no bile is present in the stomach.
E) The pH of the stomach is too high.
The pH of the stomach is too low and no bile is present in the stomach.
The substrate of lipase is _______. 32)
A) monoglyceride B) bile
C) triglyceride
D) fatty acids
triglyceride
x

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